These Pesto Potatoes are a game-changer for anyone craving a quick, flavorful side dish. In just 35 minutes, you’ll have tender, golden potatoes coated in a vibrant, herbaceous pesto that’s rich and aromatic. The creamy texture of the potatoes pairs perfectly with the bold, garlicky notes of the pesto, creating a dish that’s both comforting and fresh.
With a balance of savory, tangy, and nutty flavors, this recipe is a crowd-pleaser that’s as nutritious as it is delicious. Each bite offers a satisfying contrast of crispy edges and soft centers, making it an irresistible addition to any meal. Plus, it’s packed with protein and calcium, so you can feel good about indulging in every forkful!
What You’ll Need
- 5 medium russet potatoes (scrubbed clean, unpeeled, and cut into large cubes)
- 1 (10-ounce) jar pesto sauce (store-bought or homemade; substitute with sun-dried tomato pesto for a twist)
- ¾ cup grated parmesan cheese (freshly grated works best, but pre-grated is fine too)
How to Make Pesto Potatoes
- Preheat your oven to 450°F (232°C) to ensure it’s hot and ready for baking.
- Prepare the potatoes: Scrub the potatoes thoroughly (leave the skin on for texture) and cut them into large, even cubes.
- Coat the potatoes: Place the potato cubes in a large Ziploc bag. Add the pesto sauce, seal the bag, and shake vigorously until all the potatoes are evenly coated.
- Arrange on a baking sheet: Pour the pesto-coated potatoes onto a baking sheet and spread them out in a single layer for even cooking.
- Add the finishing touch: Sprinkle the grated parmesan cheese evenly over the potatoes.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the potatoes are golden brown and tender when pierced with a fork.
- Serve and enjoy: Remove from the oven, let cool slightly, and serve warm as a flavorful side dish or snack.
Perfect Pairings: Sauce and Topping Ideas
While the pesto and Parmesan combo is delicious, you can elevate your pesto potatoes with a drizzle of garlic aioli or a dollop of sour cream for extra creaminess. For a fresh twist, top with chopped cherry tomatoes or a sprinkle of crushed red pepper flakes for a bit of heat.
Serve It Right: Serving Suggestions
These pesto potatoes make a fantastic side dish for grilled chicken, roasted salmon, or even a vegetarian quiche. For a complete meal, pair them with a simple green salad or steamed veggies. They’re also great as a standalone snack or appetizer!
Make It Ahead: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread the potatoes on a baking sheet and warm them in a 350℉ oven for 10-15 minutes, or until crispy. Avoid microwaving, as it can make them soggy.
Mix It Up: Recipe Variations
Swap russet potatoes for sweet potatoes or baby potatoes for a different flavor and texture. If you’re out of pesto, try using olive tapenade or sun-dried tomato spread for a unique twist. For a dairy-free option, skip the Parmesan or use a vegan alternative.
Quick Tips: Time-Saving Hacks
To save time, use pre-washed potatoes or cut them the night before and store them in water in the fridge. If you’re in a rush, toss the potatoes directly on the baking sheet instead of using a bag—just mix them well with the pesto and cheese before baking.
Pesto Potatoes
Ingredients
- 5 medium russet potatoes
- 1 10 ounce jar pesto sauce
- 3/4 cup parmesan cheese
Instructions
- Preheat oven to 450℉.
- Scrub (but don’t peel) potatoes and cut into large cubes. Place cut potatoes in a large Ziploc bag.
- Add pesto sauce to the bag and shake until all of the potatoes are coated. Pour contents out into a baking sheet and spread out evenly.
- Sprinkle on Parmesan cheese.
- Bake for 25-30 minutes, or until potatoes are golden.